All menus are fully customized for each event, as you build your menu with Chef Nate.
Below are example menus, more can be sent upon request.
Vegetarian, vegan, gluten free, and dairy free requests are also honored.

Rentals for up to 40 people are available:
plates, bowls, salad plates, cutlery, napkins, glasses, wine glasses, champagne flutes

FRIDAY NIGHT TAPAS DROP-OFF

Jumbo Shrimp Avocado Salsa w/ Organic Fried Corn Chips

Herb Meyer Lemon Orzo Pasta w/ Ragu Roasted Vegetables Fennel / Eggplant / Zucchini / Heirloom Tomatoes / Radicchio

Arugula Prosciutto Cantaloupe w/ Humboldt Fog

Organic Charred Chicken Sausage w/ Stewed Cannellini Bean w/ Mirepoix

Roasted Brussel Sprouts & Sweet Potatoes w/ Smoked Bacon

SATURDAY BREAKFAST DROP-OFF

Sausage & Mushroom Egg Muffins w/ White Cheddar (Heat & Serve)

Breakfast Fruit Plate (Sliced Melon & Berries)

Potatoes O’Brien (Heat & Serve)

SATURDAY DINNER

Spring Pea Risotto w/ Butter Grilled Garlic & Thyme Shrimp

Baby Spinach w/ Braised Beets / Charred Cashews & Halloumi Cheese Lemon Squeeze & EVOO

Slice Confit Duck Breast w Cherry Gastrique / Smashed Purple Potatoes & Roasted Root Vegetables

Chocolate Lava Cake

SUNDAY BREAKFAST DROP-OFF

Smoked Trout Pate Spread w/ Bagels Red Onion, Cucumber, Capers & Lemon

Breakfast Enchilada Pie (Bake & Serve) Chorizo, Egg, Potato, Cheese & Tortilla

Sliced Melon & Strawberries